Description
This Hamburger Cream Steaks recipe features juicy ground beef patties cooked to perfection and simmered in a rich, creamy dill sauce. It's a comforting dish perfect for a satisfying dinner that combines tender meat with a luscious, flavorful cream sauce.
Ingredients
Scale
For the Hamburger Steaks
- 1.3 pounds ground beef
- 4 tablespoons breadcrumbs
- 1 large onion, finely diced or grated
- 2 tablespoons heavy cream
- 1 large egg
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Cream Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Hamburger Mixture: In a large bowl, combine 1.3 pounds of ground beef, 4 tablespoons breadcrumbs, 1 finely diced or grated large onion, 2 tablespoons heavy cream, 1 large egg, kosher salt, and freshly cracked black pepper. Mix gently until just combined to avoid tough patties.
- Shape the Patties: Divide the meat mixture into 4 equal portions. Form each into a ball, then flatten to about 1/2 inch thickness. Set the patties aside on a plate.
- Cook the Hamburger Steaks: Heat a nonstick skillet over medium heat. Cook each patty for 4 to 5 minutes per side until browned and cooked through. Transfer the cooked patties to a clean plate and set aside.
- Make the Cream Sauce: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 small finely diced onion and cook, stirring occasionally, until golden and softened, about 5 to 7 minutes. Add 1 clove minced garlic and cook for 20 seconds until fragrant.
- Thicken the Sauce: Season with kosher salt and black pepper. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously until the flour lumps disappear. Reduce heat to medium-low and gradually add 1/2 cup low-sodium chicken stock, whisking constantly. Then add 1 cup heavy cream, continuing to whisk until the sauce thickens.
- Add Fresh Dill and Simmer: Stir in 1 tablespoon of chopped fresh dill. Nestle the hamburger steaks back into the sauce and let everything simmer gently for 4 to 5 minutes for flavors to meld and the sauce to coat the meat well.
- Finish and Serve: Taste and season with additional salt and pepper as needed. Garnish with the remaining 1 tablespoon fresh dill. Serve the creamy hamburger steaks hot and enjoy your comforting meal.
Notes
- For a gluten-free version, replace breadcrumbs with crushed gluten-free crackers or oats.
- Use low-fat cream alternatives if you want to reduce richness but be mindful it may alter sauce texture.
- Make sure not to overmix the meat mixture to keep the patties tender.
- If fresh dill is unavailable, dried dill can be substituted but use half the amount as it is more concentrated.
- The sauce can be thickened further by simmering longer or adding a little more flour at the beginning.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 160 mg
